Lemon polenta cake + rosemary syrup
250g butter, softened + chopped
250g caster sugar
Juice + zest of 2 lemons
250g almond meal
1 tsp baking powder
Juice of 1 lemon
1/3 cup honey
2 sprigs fresh rosemary
Preheat oven to 160°C (fan forced). Line and grease a 25cm spring-form cake tin.
Place butter and caster sugar in the bowl of an electric mixer and beat until pale and fluffy.
While the motor is running, add one egg at a time until completely combined.
Use a spatula to gently fold in remaining cake ingredients.
Pour into prepared cake tin and bake in oven for 60-75 minutes, or until golden brown and springy to the touch.
Meanwhile, place all syrup ingredients in a small saucepan over low-medium heat. Stir until reduced slightly.
Once the cake is cooked pour rosemary syrup over the top and allow to soak for 10-15 minutes before removing from the tin. Serve extra syrup on the side if liked.